Season scallops with salt and pepper and sear in an extremely hot
sauté pan with a little olive oil, cooking mostly on the first side
of the scallop until nice and caramelized.

When turning the scallops over in the pan, add some frisee, white
wine and a dash of quality aged balsamic, salt, pepper, crushed red
pepper and pinch of sugar. Wilt greens briefly (just a second). When
scallops are cooked, set aside.

In a heavy-bottomed saucepan (large enough to hold the quart of
chicken stock), cook the garlic and peppers in oil, covered, until
slightly softened.

Deglaze the pan with the wine and tequila and cook until the pan is
almost dry.

Add the honey and stock and cook until reduced by a quarter; add the
cream and cook until sauce thickens (do not boil).

Adjust seasonings with salt, pepper and crushed red pepper.

Remove from heat. Add cilantro and puree until smooth. Strain
through a fine mesh strainer.

For presentation, place the two separate pepper sauces side by side
in the middle of a plate.

Center a small dollop of mashed potatoes on top of pepper sauces
with wilted greens, arrange scallops around plate and drizzle with a
little good olive oil.

Serve immediately.

Note: The proportions above
will make enough sauce for 8 to 10 servings. To roast peppers, char
over a grill or under a broiler on all sides. Place in plastic bag
to sweat. When cool enough to handle, seed and peel off outer skins.

David
Harker, the chef de cuisine of O's Steak and Seafood at The Westin -
10600 Westminster Blvd., Westminster